What do I need to bring with me? - A notepad, pencil or pen, is all that is required
Price: $90.00
Fresh Sausage Making (Nth Melbourne Venue)
Two recipes are presented. The first one by the instructor and the second one allows students to participate. The made sausages are cooked during the course and are available for tasting.
Date
Time
Positions Availalble
Wed, 27 Oct 2010
6:30pm to 8:30pm
18
Price: $90.00
Fresh Sausage Making (Kyneton Venue)
Two recipes are presented. The first one by the instructor and the second one allows students to participate. The made sausages are cooked during the course and are available for tasting
Date
Time
Positions Availalble
No dates currently set for this course
Price: $110.00
Cured Sausage Making (Nth Melbourne Venue)
Here we demonstrate cured meats, salami, pancetta and capocollo making. We also discuss bresaola and prosciutto as well, however, we plan to run separate courses for these.
Date
Time
Positions Availalble
Wed, 03 Nov 2010
6:00pm to 8:30pm
20
Price: $110.00
Cured Sausage Making (Kyneton Venue)
Here we demonstrate cured meats, salami, pancetta and capocollo making. We also discuss bresaola and prosciutto as well, however, we plan to run separate courses for these.
